Balsama Bianca was created for the modern chef that desires a Balsamic Vinegar that will lend its flavor to preparations, but not "discolor" dishes when served. This product is made without the use of artificial coloring nor flavoring.
The sweet Trebbiano grape must is reduced until it becomes a delicate golden color. It is then transferred to oak barrels that have been acidified with a mother vinegar to start the acidification process. The barrels are tightly sealed to avoid oxidation and discoloration, and are left to acidify and ferment for 4 years. The resulting vinegar has deep golden hues, rich floral notes, and a soft acidity.
This vinegar is perfect paired with delicate greens, citrus fruit, and toasted almonds. Deglaze a roast chicken or turkey pan for added tang and sweetness.